Japanese Skewered Lamb (Low Cal) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 lbs lean boneless lamb |
1/4 cup soy sauce |
1 tablespoon honey |
2 tablespoons vinegar |
2 tablespoons sherry wine |
2 cloves garlic |
1/4 teaspoon ginger, ground |
1 1/2 cups bouillon cubes |
Directions:
1. Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain.
2. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat.
3. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator.
4. Turn the meat occasionally so it gets seasoned evenly.
5. Weave the meat onto skewers.
6. Broil them about 4 inches from the heat source for about 2 minutes on each side.
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